When we're not weeding or feeding we spend our free time reading about beginner farmers, farming, and food and history.
Written by the chef of Blue Hill at Sone Barns, The Third Plate looks at what we're eating and what it all means. Dan Barber comments on food by looking at the farming that brings it to his kitchen.
This is a series of essays on farming philosophy and sustainability. This collection of works is base on Mr Kirschenmann's experiences on his North Dakata farm.
Farms with a Future is a how-to guide for the beginner small farmer. Rebecca Thistlethwaite has put together important perspectives from farm owners and managers accross the country to bring home lessons all focused on sustainability.
Here are some of my favorite recipes. Needless to say, they're all better with fresh, local ingredients.
If you're a fan of lamb then you can find a lot more recipes on the fans of lamb web site.
To cut groundskeeping costs during World War I, President Woodrow Wilson brought a flock of 18 sheep to trim the White House grounds – specifically the south lawn. The war ended in 1918 but the sheep were on the grounds at least until 1919. Included in the flock was Old Ike, a tobacco-chewing ram. They were shorn and nearly 100 pounds of wool was auctioned off to raise money for the Red Cross during World War I. The wool sales brought more than $50,000 to the Red Cross.
Read more here http://www.answers.com/topic/why-were-a-flock-of-sheep-grazing-on-the-white-house-lawn#ixzz2dkUcYYvq or watch the YouTube video http://www.youtube.com/watch?v=n6nhqFIIGR4Here in upstate New York, where mowing the lawn can be a competitive sport, we do what we can to keep the tradition alive.
In : Sheep
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